Grilled Eggplant Sandwich

Grilled Eggplant Sandwich
Photo by Scott Phillips


  • ¾ cup loosely packed fresh basil leaves
  • ½ tsp. fresh thyme leaves
  • 1 bunch arugula, rinsed and dried, stems trimmed
  • Salt to taste
  • Salt
  • Olive oil
  • 1 large globe eggplant (about 2 lb.)
  • + 7 more ingredients
    • 4 thin slices provolone cheese
    • Scant ½ cup extra-virgin olive oil
    • 1 Tbs. pine nuts
    • 1-½ tsp. minced garlic
    • 8 slices country bread
    • 8 slices ripe tomatoes
    • 2 Tbs. red-wine vinegar

In a food processor, combine the basil, thyme, garlic, pine nuts, and vinegar. Process until finely chopped, scraping down the sides as needed. With the machine running, slowly add the olive oil in a thin stream. Adjust seasonings if needed. Partially peel the eggplant lengthwise, leaving 1/2-i...

View full recipe at Fine Cooking


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